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Caramel-Braised Chicken with Ginger and Lime Recipe

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This recipe for Caramel-Braised Chicken with Ginger and Lime is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup plus 1 Tbsp Coconut Milk
1/4 cup granulated sugar
3 Tbsp.Fish Sauce
1/2 cup thinly sliced shallots
1/3 cup matchstick-cut fresh ginger
2 lbs. skinless, boneless chicken thighs
1/4 cup fresh cilantro
1 small jalapeņo sliced
1 Tbsp. lime juice
1 Tbsp. lime zest
Directions:
Directions:
In a skillet over medium-high heat, combine 1 Tbsp. coconut water and 1/4 cup white sugar. Boil, stirring, until golden at the edges, about 3 minutes. Reduce to medium and cook, swirling the pan but without stirring, until the sauce is mahogany in color and smokes lightly, another 4 to 5 minutes. Off heat, stir in 3 Tbsp. fish sauce. Set over medium heat and stir in another 1/2 cup coconut water. Add 1/2 cup thinly sliced shallots and 1/3 cup matchstick-cut fresh ginger. Bring to a simmer, then cover and cook over low heat for 5 minutes. Stir in 2 lbs. chicken. Cover and cook over medium heat, stirring occasionally 15 to 20 minutes. Uncover and increase heat to medium-highland simmer vigorously until chicken is glazed, about 8 minutes. Off heat, stir in bit of chopped cilantro, 1 small jalapeņo sliced and line zest and lime juice. Serve with steamed rice.

 

 

 

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